Pappardelle ai Funghi Recipe

The King of the Forest meets The King Of Pastas 

Few ingredients carry as much cultural heritage and passion in Italy as wild mushrooms. Autumn in Italy is synonymous with mushroom season: a time when families head into the woods early in the morning with wicker baskets in hand, searching for porcini beneath chestnut and oak trees.

Our late founder, Antonio Carluccio, was famously known across the world as the "Mushroom Man". His life-long obsession with foraging was rooted in a fundamental Italian culinary philosophy: Minimum of Fuss, Maximum of Flavour. Mushrooms do not need complex sauces or heavy disguises. When you respect the natural ingredient and pair it with hand-crafted egg pasta, a few simple pantry staples create pure luxury.

Why Pappardelle?

In Tuscan cuisine, pasta shapes are chosen with purpose. Wide, bronze-extruded egg ribbons like Carluccio's Pappardelle all'Uovo are designed specifically for deep, earthy sauces. The rough texture (la sfoglia) catches every piece of sautéed mushroom and silky emulsion, ensuring no flavour is left at the bottom of the bowl.

"Mushrooms don't demand fussiness. A splash of good extra virgin olive oil, a touch of garlic, fresh parsley, and pasta cooked perfectly al dente—that is all you need for an unforgettable meal."

Recipe: Classic Pappardelle ai Funghi

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

• 250g Carluccio's Pappardelle all'Uovo

• 400g Mixed Mushrooms (chestnut, oyster, or portobello, wiped clean and sliced)

• 20g Dried Porcini Mushrooms (rehydrated in 200ml warm water for 20 minutes)

• 2 tbsp Carluccio's Extra Virgin Olive Oil

• 1 knob Unsalted Butter

• 2 cloves Garlic, lightly crushed

• 100ml Dry White Wine

• Small handful Fresh Flat-Leaf Parsley, finely chopped

• 50g Parmigiano-Reggiano, freshly grated

• Sea Salt & Freshly Ground Black Pepper

Method

1. Rehydrate the Porcini:

   Remove the soaked porcini from their liquid and roughly chop them. Strain the soaking liquid through a fine sieve to remove any grit and set it aside—this liquid gold adds intense depth to your sauce.

2. Sear the Fresh Mushrooms:

   Heat the Carluccio's Extra Virgin Olive Oil and butter in a large skillet over high heat. Add the fresh mushrooms in a single layer. Fry undisturbed for 3–4 minutes until they take on a deep, golden caramelisation, then stir.

3. Build the Sauce:

   Turn the heat down to medium. Add the crushed garlic cloves and chopped porcini, cooking for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up all the caramelized bits from the bottom. Allow the wine to reduce by half, then stir in 100ml of the reserved porcini liquid.

4. Cook the Pasta:

   Bring a large pan of generously salted water to a rolling boil. Add the Carluccio's Pappardelle all'Uovo and cook until just al dente (typically 4–5 minutes).

5. Emulsify & Finish:

   Using tongs, transfer the cooked pappardelle directly into the bubbling mushroom pan along with a splash of starchy pasta water. Toss vigorously over low heat to create a silky coating on the wide pasta ribbons. Remove from the heat, fold in the fresh parsley and half of the Parmigiano-Reggiano.

6. Serve:

   Divide between warm bowls. Finish with a final drizzle of extra virgin olive oil and the remaining grated Parmigiano-Reggiano.